Baking question

[henry_the_cow]

Cake recipes which use whipped egg whites to make the cake rise always seem to use plain flour.  Does anyone know whether these recipes would also work with self-raising flour?  Or would the raising agent in the flour somehow negate the effect of the eggs?  I know the egg whites are supposed to be sufficient on their own, but sometimes I feel a little backup wouldn't do any harm.

Comments

[tchernabyelo.livejournal.com]

Robin would know, but she's in the US at the moment.

I might be able to look at a couple of her books - "What Einstein Told His Cook" and "On Food And Cooking (The Science And Lore Of The Kitchen)" , as they talk about this kind of thing.

Hang on, let me see...



Darn. Both being American books, they appear not to recognise the concept of self-raising flour. And baking is emphatically NOT my strong oint.

Sorry. How soon do you need to know? Robin's back in February...

[tchernabyelo.livejournal.com]

oint is like point, only subtly different. The p is invisible, yet not silent.

[henry_the_cow]

Oh, this isn't urgent, or even important. I'm just curious and wondered whether anyone here knew the answer. Thanks for having a look.

I'm surprised to learn that Americans don't have self-raising flour. I thought they were into all and every convenience item.

[tchernabyelo.livejournal.com]

Well, maybe they do, but there was no mention in those books. While I have shopped in many US supermarkets, I have never bought flour over there.

Remind me in a couple of weeks about this, and I'll see if Robin knows the answer, because she knows everything about cooking (she should, given her collection of over 250 cookbooks).

[tchernabyelo.livejournal.com]

BTW, I just clicked on your Gotan Project link (since I love "Revanche del Tango"). That's the first time I've seen this "Google Maps" thing and it is seriously way cool. I may spend the rest of my life looking at Google Maps.